Sofficini Softies Recipes

SOFFICINI ( SOFTIES)

Steps:

• In a saucepan heat the milk, salt and butter until it boils. Do add enough salt or else the pastry will have no taste.
• When the milk boils, add the flour and mix vigorously with a wooden spoon. remove from the flame and mix further until it leaves the side of the pan.
• Let it cool down until just warm and knead on the work surface until the pastry holds its shape well. Use some flour to stop it from sticking.
• Cover in plastic wrap and set aside until completely cool. DO NOT REFRIGERATE!
• Mix the tomato sauce with the bechamel sauce. Chop the cheese into small pieces.
• Using a rolling pin, roll out the pastry to about 3 mm thick and using a small plate ( approximately the size of a C.D) as a guide, cut up circles. I make about 8.
• Put about a tablespoon of sauce and a tablespoon of cheese, fold in half, then seal the edges by pressing down with your fingers. * the amount of filling depends on the size of the plate you are using.
• Dip the sofficini in beaten egg, then in breadcrumbs ** you may now freeze them in a single layer until needed. To cook just deep fry as usual.
• Deep fry till golden. Cut it up to see the filling ooze out! Yummy.

SOUR CREAM SOFTIES

Steps:

• Measure flour, salt, baking powder, and soda into a sifter.
• Cream butter or margarine with sugar until well blended in a large bowl: beat in eggs and vanilla.
• Sift in flour mixture, adding alternately with sour cream to make a thick batter.
• Drop by by rounded Tablespoonfuls, 4 inches apart, on greased cookie sheets; spread into 2 inch rounds; sprinkle with cinnamon-sugar.
• Bake in hot oven (400°F) 12 minutes, or until lightly golden around the edges.
• Remove from cookie sheets; cool completely on wire racks.

PENNSYLVANIA DUTCH MOLASSES SOFTIES

Steps:

• In a large bowl, thoroughly stir together the flour and salt; set aside.
• In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy.
• Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended.
• Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended.
• Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight.
• Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands.
• Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick.
• Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning.
• Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake.
• Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes.
• Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month.

NUTMEG SOFTIES

Steps:

• In a large mixing bowl, beat the butter and shortening with an electric mixer on medium to high speed for 30 seconds.
• Add the sugar, soda, nutmeg, and salt.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in sour cream, egg, and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour (dough will be sticky). Divide dough into thirds.
• Cover and chill in the fridge about 2 hours or until easy to handle.
• On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness.
• Using a floured 3-inch cookie cutter, cut out dough.
• Place cutouts on an ungreased cookie sheet.
• Sprinkle with colored sugar.
• Bake in a 350 degree oven about 10 minutes or until edges of cookies are firm.
• Transfer cookies to a wire rack; cool completely.
• TO MAKE AHEAD:.
• Bake cookies as directed and cool completely. Place in the freezer container or bag and freeze for up to 3 months.
• Before serving, thaw cookies about 15 minutes.

YUMMY PUMPKIN SOFTIES

Steps:

• Preheat the oven to 350°F In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened. Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.